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Perfect Kid-Approved Brown Butter Pumpkin Snickerdoodle Cookies

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These brown butter pumpkin snickerdoodle cookies combine nutty brown butter, warm pumpkin spices, and a classic cinnamon-sugar coating for a soft, chewy treat that’s perfect for bake sales, family gatherings, or any occasion.

Ingredients

Scale
  • 1 cup unsalted butter (2 sticks, softened slightly before browning)
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar (light or dark)
  • 1/2 cup canned pumpkin puree (100% pumpkin, not pie filling)
  • 1 large egg (room temperature preferred)
  • 2 teaspoons vanilla extract
  • 2 3/4 cups all-purpose flour (spooned and leveled)
  • 1 teaspoon cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves (optional)
  • 1/4 cup granulated sugar (for coating)
  • 2 teaspoons ground cinnamon (for coating)

Instructions

  1. Brown the butter: Cut the butter into pieces and add to a light-colored skillet or saucepan over medium heat. Stir constantly with a rubber spatula or wooden spoon. The butter will melt, then foam, then start to bubble. After about 5-7 minutes, brown specks will form at the bottom and the butter will smell nutty. As soon as it turns golden brown, remove from heat and pour into a heat-safe bowl to stop cooking. Let cool for 10-15 minutes.
  2. Mix the wet ingredients: In a large bowl, combine the cooled brown butter, granulated sugar, and brown sugar. Beat with an electric mixer on medium speed for 2-3 minutes until well combined and slightly lighter in color. Add the pumpkin puree, egg, and vanilla extract. Mix on low until just combined (mixture may look slightly separated).
  3. Whisk the dry ingredients: In a separate medium bowl, whisk together the flour, cream of tartar, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until evenly distributed.
  4. Combine wet and dry: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just incorporated. Scrape down the sides of the bowl with a rubber spatula. The dough will be soft and slightly sticky.
  5. Chill the dough: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes (up to 3 days).
  6. Preheat and prepare: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  7. Make the coating: In a small bowl, mix together 1/4 cup granulated sugar and 2 teaspoons cinnamon until evenly combined.
  8. Shape and coat the cookies: Using a cookie scoop or two spoons, portion out about 1.5 tablespoons of dough. Roll each portion into a ball between your palms. Drop the ball into the cinnamon-sugar mixture and roll until completely coated. Place on prepared baking sheets, spacing about 2 inches apart.
  9. Bake: Bake for 10-12 minutes, or until edges are set and lightly golden (centers will look slightly underdone and puffy).
  10. Cool: Let cookies cool on baking sheets for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

Don’t skip browning the butter—it’s key for flavor. Measure flour using the spoon-and-level method. Chill dough for at least 30 minutes to prevent spreading. Check baking soda freshness by dropping a little into warm water; it should fizz vigorously. For gluten-free, use a 1:1 gluten-free baking flour blend. For vegan, use vegan butter and a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water). Cookies taste even better the next day.

Nutrition

Keywords: pumpkin snickerdoodle, brown butter cookies, pumpkin cookies, snickerdoodle recipe, fall cookies, kid-approved cookies, bake sale cookies

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